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Ordoudi SA, Ricci C, Imparato G, Chroni M, Nucara A, Gerardino A, Bertani FR. A non-invasive, sensor-based approach to exploit the autofluorescence of saffron (Crocus sativus L.) for on-site evaluation of aging. Food Chem 2024; 455:139822. [PMID: 38824730 DOI: 10.1016/j.foodchem.2024.139822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 05/21/2024] [Accepted: 05/22/2024] [Indexed: 06/04/2024]
Abstract
So far, compliance with ISO 3632 standard specifications for top-quality saffron guarantees good agricultural and post-harvest production practices. Tracking early-stage oxidation remains challenging. Our study aims to address this issue by exploring the visible, fluorescence, and near-infrared spectra of category I saffron. Using a multi-spectral sensor, we tested fresh and artificially aged saffron in powder form. High autofluorescence intensities at 600-700 nm allowed calibration for the 'content of aged saffron'. Samples with minimum coloring strength (200-220 units) were classified as 70% aged, while those exceeding maximum aroma strength (50 units) as 100% aged. Consistent patterns across origin, age, and processing history indicated potential for objectively assessing early-oxidation markers. Further analyses uncovered multiple contributing fluorophores, including cis-apocarotenoids, correlated with FTIR-based aging markers. Our findings underscore that sensing autofluorescence of traded saffron presents an innovative quality diagnostic approach, paving new research pathways for assessing the remaining shelf-life along its supply chain.
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Affiliation(s)
- S A Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - C Ricci
- Institute for Photonics and Nanotechnologies, CNR, Via del Fosso del Cavaliere 100, 00133 Rome, Italy.
| | - G Imparato
- Department of Physics, Sapienza University, Rome, Piazzale Aldo Moro 5, 00184 Rome, Italy.
| | - M Chroni
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - A Nucara
- Department of Physics, Sapienza University, Rome, Piazzale Aldo Moro 5, 00184 Rome, Italy.
| | - A Gerardino
- Institute for Photonics and Nanotechnologies, CNR, Via del Fosso del Cavaliere 100, 00133 Rome, Italy.
| | - F R Bertani
- Institute for Photonics and Nanotechnologies, CNR, Via del Fosso del Cavaliere 100, 00133 Rome, Italy.
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2
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Mattarozzi M, Laski E, Bertucci A, Giannetto M, Bianchi F, Zoani C, Careri M. Metrological traceability in process analytical technologies and point-of-need technologies for food safety and quality control: not a straightforward issue. Anal Bioanal Chem 2023; 415:119-135. [PMID: 36367573 PMCID: PMC9816273 DOI: 10.1007/s00216-022-04398-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/12/2022] [Accepted: 10/21/2022] [Indexed: 11/13/2022]
Abstract
Traditional techniques for food analysis are based on off-line laboratory methods that are expensive and time-consuming and often require qualified personnel. Despite the high standards of accuracy and metrological traceability, these well-established methods do not facilitate real-time process monitoring and timely on-site decision-making as required for food safety and quality control. The future of food testing includes rapid, cost-effective, portable, and simple methods for both qualitative screening and quantification of food contaminants, as well as continuous, real-time measurement in production lines. Process automatization through process analytical technologies (PAT) is an increasing trend in the food industry as a way to achieve improved product quality, safety, and consistency, reduced production cycle times, minimal product waste or reworks, and the possibility for real-time product release. Novel methods of analysis for point-of-need (PON) screening could greatly improve food testing by allowing non-experts, such as consumers, to test in situ food products using portable instruments, smartphones, or even visual naked-eye inspections, or farmers and small producers to monitor products in the field. This requires the attention of the research community and devices manufacturers to ensure reliability of measurement results from PAT strategy and PON tests through the demonstration and critical evaluation of performance characteristics. The fitness for purpose of methods in real-life conditions is a priority that should not be overlooked in order to maintain an effective and harmonized food safety policy.
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Affiliation(s)
- Monica Mattarozzi
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area Delle Scienze 17/A, 43124, Parma, Italy
- Interdepartmental Centre SITEIA.PARMA, University of Parma, Technopole Pad 33 Parco Area Delle Scienze, 43124, Parma, Italy
| | - Eleni Laski
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area Delle Scienze 17/A, 43124, Parma, Italy
| | - Alessandro Bertucci
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area Delle Scienze 17/A, 43124, Parma, Italy
| | - Marco Giannetto
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area Delle Scienze 17/A, 43124, Parma, Italy
- Interdepartmental Centre SITEIA.PARMA, University of Parma, Technopole Pad 33 Parco Area Delle Scienze, 43124, Parma, Italy
| | - Federica Bianchi
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area Delle Scienze 17/A, 43124, Parma, Italy
- Interdepartmental Centre CIPACK, University of Parma, Technopole Pad 33 Parco Area Delle Scienze, 43124, Parma, Italy
| | - Claudia Zoani
- Department for Sustainability, Biotechnology and Agroindustry Division (SSPT-BIOAG), Casaccia Research Centre, Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA), Via Anguillarese 301, 00123, Rome, Italy
| | - Maria Careri
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area Delle Scienze 17/A, 43124, Parma, Italy.
- Interdepartmental Centre SITEIA.PARMA, University of Parma, Technopole Pad 33 Parco Area Delle Scienze, 43124, Parma, Italy.
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3
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Xu Y, Zhang J, Wang Y. Recent trends of multi-source and non-destructive information for quality authentication of herbs and spices. Food Chem 2023; 398:133939. [DOI: 10.1016/j.foodchem.2022.133939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 07/19/2022] [Accepted: 08/10/2022] [Indexed: 11/15/2022]
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4
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Hassoun A, Jagtap S, Garcia-Garcia G, Trollman H, Pateiro M, Lorenzo JM, Trif M, Rusu AV, Aadil RM, Šimat V, Cropotova J, Câmara JS. Food quality 4.0: From traditional approaches to digitalized automated analysis. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111216] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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5
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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Ross G, Zhao Y, Bosman A, Geballa-Koukoula A, Zhou H, Elliott C, Nielen M, Rafferty K, Salentijn G. Data handling and ethics of emerging smartphone-based (bio)sensors – Part 1: Best practices and current implementation. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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7
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Riu J, Vega A, Boqué R, Giussani B. Exploring the Analytical Complexities in Insect Powder Analysis Using Miniaturized NIR Spectroscopy. Foods 2022; 11:foods11213524. [PMID: 36360137 PMCID: PMC9659064 DOI: 10.3390/foods11213524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/20/2022] [Accepted: 11/01/2022] [Indexed: 11/09/2022] Open
Abstract
Insects have been a food source for humans for millennia, and they are actively consumed in various parts of the world. This paper aims to ascertain the feasibility of portable near-infrared (NIR) spectroscopy as a reliable and fast candidate for the classification of insect powder samples and the prediction of their major components. Commercially-available insect powder samples were analyzed using two miniaturized NIR instruments. The samples were analyzed as they are and after grinding, to study the effect of the granulometry on the spectroscopic analyses. A homemade sample holder was designed and optimized for making reliable spectroscopic measurements. Classification was then performed using three classification strategies, and partial least squares (PLS) regression was used to predict the macronutrients. The results obtained confirmed that both spectroscopic sensors were able to classify insect powder samples and predict macronutrients with an adequate detection limit.
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Affiliation(s)
- Jordi Riu
- Universitat Rovira i Virgili, Department of Analytical Chemistry and Organic Chemistry, Carrer Marcel·lí Domingo 1, 43007 Tarragona, Spain
| | - Alba Vega
- Universitat Rovira i Virgili, Department of Analytical Chemistry and Organic Chemistry, Carrer Marcel·lí Domingo 1, 43007 Tarragona, Spain
| | - Ricard Boqué
- Universitat Rovira i Virgili, Department of Analytical Chemistry and Organic Chemistry, Carrer Marcel·lí Domingo 1, 43007 Tarragona, Spain
| | - Barbara Giussani
- Dipartimento di Scienza e Alta Tecnologia, Università degli Studi dell’Insubria, Via Valleggio, 9, 22100 Como, Italy
- Correspondence: ; Tel.: +39-031-238-6434
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8
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Varrà MO, Ghidini S, Fabrile MP, Ianieri A, Zanardi E. Country of origin label monitoring of musky and common octopuses (Eledone spp. and Octopus vulgaris) by means of a portable near-infrared spectroscopic device. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109052] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Yasunaga S, Kan T. Plasmonic mid-infrared photodetector with narrow trenches for reconstructive spectroscopy. OPTICS EXPRESS 2022; 30:20820-20838. [PMID: 36224818 DOI: 10.1364/oe.458896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 05/13/2022] [Indexed: 06/16/2023]
Abstract
Reconstructive spectroscopy in the mid-infrared (MIR) range is an attractive method for miniaturizing MIR spectrometers. Although detectors with a sharp responsivity spectrum and a high dynamic range are required, there remains room for improvement. This article reports on a set of MIR photodetectors that satisfy these requirements with aluminum-covered narrow trench gratings. We experimentally found the optimal grating design, by which the responsivity changed 0.75% of the maximum value per nanometer of wavelength, and the minimum/maximum ratio was 8.7% in the wavelength range of 2.5-3.7 µm. A detector set of this optimal design was capable of accurate and robust reconstruction against measurement errors. This simple design structure based on standard materials will assist in realizing miniature MIR spectrometers.
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10
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Wang L, Huang J, Li Z, Liu D, Fan J. A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Crit Rev Food Sci Nutr 2022; 63:9752-9765. [PMID: 35522079 DOI: 10.1080/10408398.2022.2071203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- bSorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France
| | - Jingzhe Huang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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11
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Nelis JLD, Bose U, Broadbent JA, Hughes J, Sikes A, Anderson A, Caron K, Schmoelzl S, Colgrave ML. Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle. Compr Rev Food Sci Food Saf 2022; 21:2391-2432. [DOI: 10.1111/1541-4337.12935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 02/02/2022] [Accepted: 02/09/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | - Utpal Bose
- CSIRO Agriculture and Food St Lucia Australia
| | | | | | - Anita Sikes
- CSIRO Agriculture and Food Coopers Plains Australia
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12
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Müller-Maatsch J, van Ruth SM. Handheld Devices for Food Authentication and Their Applications: A Review. Foods 2021; 10:2901. [PMID: 34945454 PMCID: PMC8700508 DOI: 10.3390/foods10122901] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/18/2021] [Accepted: 11/21/2021] [Indexed: 12/18/2022] Open
Abstract
This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologies and their generic characteristics: (1) technology types available, (2) their design and mode of operation, and (3) data handling and output systems. Subsequently, applications are reviewed according to commodity type for products of animal and plant origin. The 150 applications of commercial, handheld devices involve a large variety of technologies, such as various types of spectroscopy, imaging, and sensor arrays. The majority of applications, ~60%, aim at food products of plant origin. The technologies are not specifically aimed at certain commodities or product features, and no single technology can be applied for authentication of all commodities. Nevertheless, many useful applications have been developed for many food commodities. However, the use of these applications in practice is still in its infancy. This is largely because for each single application, new spectral databases need to be built and maintained. Therefore, apart from developing applications, a focus on sharing and re-use of data and calibration transfers is pivotal to remove this bottleneck and to increase the implementation of these technologies in practice.
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Affiliation(s)
- Judith Müller-Maatsch
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 EV Wageningen, The Netherlands;
| | - Saskia M. van Ruth
- Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 EV Wageningen, The Netherlands;
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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